Traditional British Recipes
Toad in the Hole
Original this dish was used as a filling batter recipe for using-up any leftover meat in the kitchen. Today it is always cooked using sausages (bangers). For the best results use only the best top quality flavoursome sausages to make the dish.
Ingredients for Toad in the Hole
- 450 grams (1 lb) Sausages
- 115 grams (4 oz) plain flour
- 285 ml (half pint) fresh milk
- 2 eggs
- 15 grams (half oz) lard or cooking oil
- pinch salt
How to Make Toad in the Hole
- Sieve the flour into a bowl (with a pinch of salt to taste).
- Crack the eggs into a bowl, removing all the shell, and mix well.
- Beat the eggs into the flour and slowly add the milk to make a smooth creamy batter.
- Beat the batter well and leave to stand for at least an hour before cooking.
- Preheat the oven to 220°C (425°F / Gas mark 7)
- Melt the lard (or add the cooking oil) in a frying pan and brown the sausages all over.
- Pour the fat and the sausages into a 30 cm (12-in) roasting tin and put it in the oven to heat through.
- Once hot, remove the roasting tin from the oven and pour in the batter.
- Return it to the oven and cook for 35 to 40 minutes - as soon as the batter has risen, puffy and golden brown, reduce the heat to 190°C (375°F / Gas mark 5) until cooked.
Serve hot with seasonal vegetables.